Discover the refined and slightly musky-flavored meat of the guinea fowl. This dish includes a guinea fowl leg in a generous Forestiere sauce made with mushrooms, white wine and duck stock.
Cooking times may vary depending on the appliance used.
If frozen, thaw in refrigerator before heating.
Preheat oven to 190 °C (375 °F). Pour contents of bag into a baking dish, cover and heat for approximately 15 minutes. Remove cover and continue heating for 8-10 minutes. Serve.
Place bag in a properly sized pot and cover with cold water. Bring water to a low boil and heat for approximately 15 minutes. Remove contents from bag and serve. Caution: contents will be hot!
Pour contents of bag into a frying pan and heat over medium-high heat for approximately 10 minutes on each side. Serve.
Can be frozen.
If product is frozen, thaw in refrigerator before heating.
guinea fowl leg, water, white wine (sulphites), mushrooms, duck stock (water, duck bones, carrots, onions, garlic), mushroom base (glucose solids, salt, buttermilk powder, dextrose, canola oil, hydrolyzed plant proteins (corn), dehydrated mushrooms, torula yeast, caramel powder, maltodextrin, modified corn starch, natural flavour, sulphites), modified corn starch, dehydrated shallots, spice, herb
Per 100 g of meat and sauce:
- 15 g of protein
- Source of energy
- 0 g of trans fat
- Source of potassium
- Source of iron